Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Sci Rep. 2023 Mar 27;13(1):4937. doi: 10.1038/s41598-023-32289-x.
There is an ever-increasing demand for industrial enzyme, necessitating a constant search for its efficient producers. The isolation and characterization of invertase producer yeasts from natural palm wine is reported in this study. Yeasts were isolated from fresh palm wine obtained from Abagboro community Ile-Ife, Nigeria following standard methods. A total of six yeast strains were isolated from the palm wine. The strains were screened for their ability to produce invertase and the most efficient invertase producer was characterized and identified using phenotypic and molecular methods. Isolate C showed the highest invertase activity (34.15 µmole/ml/min), followed by isolate B (18.070 µmole/ml/min) and isolate A (14.385 µmole/ml/min). The identity of isolate C was confirmed by genotypic methods to be Saccharomyces cerevisiae (OL629078.1 accession number on NCBI database). The Saccharomyces cerevisiae strain fermented galactose, arabinose, maltose, glucose, sucrose and raffinose, grew in 50% and 60% glucose and at 25-35 °C. The newly isolated Saccharomyces cerevisiae strain is an efficient producer of invertase and can be exploited for commercial biosynthesis of the enzyme for use in biotechnological applications.
人们对工业酶的需求不断增加，因此需要不断寻找其高效的生产者。本研究报告了从天然棕榈酒中分离和鉴定产转化酶酵母的情况。采用标准方法从尼日利亚伊费阿巴戈罗社区获得的新鲜棕榈酒中分离酵母。从棕榈酒中分离出了 6 株酵母。这些菌株被筛选出是否具有产转化酶的能力，最有效的产转化酶生产者通过表型和分子方法进行了特征描述和鉴定。菌株 C 表现出最高的转化酶活性（34.15 µmole/ml/min），其次是菌株 B（18.070 µmole/ml/min）和菌株 A（14.385 µmole/ml/min）。通过基因型方法确认菌株 C 的身份为酿酒酵母（NCBI 数据库中的 OL629078.1 登录号）。酿酒酵母菌株发酵半乳糖、阿拉伯糖、麦芽糖、葡萄糖、蔗糖和棉子糖，在 50%和 60%的葡萄糖以及 25-35°C 的条件下生长。新分离的酿酒酵母菌株是一种高效的转化酶生产菌，可用于商业酶的生物合成，用于生物技术应用。
